Carrot Top Salad
I first came up with and made this dish at Epicurean Harvest Farm in the Blue Mountains,
it is quick, simple and full of a wonderful peppery taste.
1 white radish
bunch of baby carrots
1 tablespoon sesame seeds
1 teaspoon garlic powder
salt and freshly ground black pepper
1 tablespoon garlic chips
1 teaspoon smoked paprika
1: Use a melon baller to ball out the radish.
2: To prepare your carrot tops, take most of the leaves off the stalk, then finely chop the stalk. Put the carrot root aside for another recipe.
3: Heat a splash of olive oil in a medium saucepan over medium heat, add the radish, carrot tops, sesame seeds and garlic powder and cook for 3–5 minutes or until crispy. Season to taste, then transfer to a bowl. Garnish with garlic chips and a sprinkling of paprika.